THIS IS A FILLING, LOW GLYCEMIC, NUTRITIOUSLY DELICIOUS MEAL and I made it up all by myself…oooh, so yummy

1 lb of Soba noodles

1 or 2 lbs baby portabello mushrooms, cubed into bite sizes

2 cups of raw spinach leaves

2 medium yellow onions, diced in bite sizes

2 cloves of garlic

¼ cup olive oil

1 tsp ground coriander

½ tsp allspice

¼ tsp pure ground red chillies or ½ jalapeno pepper

1 ½-2 inches of Fresh ginger, peeled and cut into large cubes

½ cup lemon juice

1 bunch of scallions

½ tsp ground black pepper

¼ cup tamarind sauce

6 oz. Firm Tofu cubed

8 Jumbo shrimp, peeled and cleaned, leave tail on

1 cup Vegetable broth or 3 cubes

1. Mix vegetable broth, ginger, and lemon juice with 6 cups of water and bring to boil.

2. Boil soba noodles for 5 minutes, drain, rinse and place in ice cold water.  Let sit.

3. While above is boiling, place garlic and onions into the olive oil in a skillet over medium heat.  If using the fresh jalapeno instead of ground chillies, add the jalapeno here. Fry until onions are translucent. Place mushrooms into the mix and pour 1/8 tamarind sauce over them and toss in the skillet.  Cook mushroom mix for 5 minutes, stirring occasionally. 

4. Place tofu into mushroom mix and pour the remaining tamarind sauce over mix.  Add coriander, allspice, and black pepper. 

5. Add spinach to mushroom mix. Stir until leaves shrink.

6. Remove mushroom and onion mix from heat and add to the boiling broth water.

7. Drain Soba noodles from ice water and add them to broth.

8. Add scallions and ground chillies (unless you used the jalapeno above) to soup.

9. Add shrimp.  Continue to heat soup until shrimp is cooked…approximately 1-2 minutes or until red.

10. optional, add tamarind to your taste. Eat with chopsticks!

Makes 6-8 servings.